Crispy Bone Ribs Braised with Spring Bamboo Shoots and Dried Potatoes
Materials
| Spring bamboo shoots | |
| Star anise | |
| Bay leaves | |
| Dark soy sauce | |
| Soy sauce | |
| Rock sugar | |
| Yellow wine | |
| Salt | |
| Oyster sauce |
How To Make
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Peel and remove the old roots of the spring bamboo shoots, cut them in half, and blanch them in water.
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Soak the dried potatoes in warm water until softened.
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Blanch the ribs in boiling water to remove blood foam.
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Put the blanched ribs in the electric rice cooker, add water, and cook on the soup setting for one hour.
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Cut the blanched spring bamboo shoots into thick slices.
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Remove the cooked ribs from the cooker. Heat a wok, spray some oil, and stir-fry the ribs.
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Add two star anise and three or four bay leaves. Stir-fry until the ribs are slightly browned.
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Add the original soup used to cook the ribs, enough to cover the ribs. Add a little salt, half a spoonful of dark soy sauce, a spoonful of soy sauce, a spoonful of rock sugar, and a spoonful of yellow wine.
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Add the dried potatoes and spring bamboo shoots. Cover with a lid and simmer.
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Simmer for twenty minutes and drizzle some oyster sauce according to taste.
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Stir well and reduce the sauce. Serve.
